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Turnip-Apple Casserole
An easy-to-prepare side dish you can
make ahead, this casserole has a pleasant
rich flavor.
Makes 3 cups (6 servings)
2 pounds fresh turnip
(about 1 medium)
¼ cup margarine or butter,
cut into 4-5 pieces
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon fresh lemon juice
dash black pepper
½ cup unsweetened applesauce
paprika
Fill a 2-quart saucepan with 4 cups water
and ½ teaspoon salt.
With a sharp knife, cut turnip into quarters.
Peel each quarter and cut into 1-inch
cubes. Place turnip in covered saucepan
over high heat. Bring to a boil, remove
cover and cook until tender, about 20 to
25 minutes. Drain well and return to
saucepan.
Mash turnip on Speed 1/Low until well
blended, about 1 minute. (Mixture will be
lumpy; this is normal.) Add margarine and
next 4 ingredients; mix on Speed
3/Medium until well blended, about 2
minutes. Add applesauce and continue
mixing for 15 seconds.
Place in a 1-quart (4-cup) casserole or six
6-ounce ceramic ramekins. Sprinkle with
paprika and refrigerate until ready to use.
Preheat oven to 350°F. Bake until heated
through, about 20 minutes.
Serving suggestion: Serve with pork roast
or roasted turkey.
Nutritional information per serving:
Calories 125 (56% from fat) • carb. 12g • pro. 2g
• fat 8g • sat. fat 1g • chol. 0mg • sod. 387mg
Autumn Harvest
Vegetable Bake
A delicious blend of fall vegetables!
Makes 3 cups (6 servings)
1 package (20 ounces) frozen,
uncooked butternut squash
in pieces (about 4 cups)*
1 cup unsweetened, canned
pumpkin
2 tablespoons margarine or
butter, cut into 2-3 pieces
1 tablespoon brown sugar
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ginger
dash black pepper
Fill a 2-quart saucepan with 4 cups water
and ½ teaspoon salt. Bring to a boil over
high heat. Add squash (do not defrost) and
cook until tender, about 5 to 7 minutes.
Drain well and return to saucepan.
Mash squash on Speed 1/Low until
blended, about 1 minute. Add pumpkin
and remaining ingredients and mix on
Speed 3/Medium until well blended, about
2 minutes.
Place in a 1-quart (4-cup) casserole dish
and refrigerate until ready to use. Preheat
oven to 350°F. Bake until heated through,
about 20 minutes.
Serving suggestion: Serve with beef or
poultry.
*Fresh butternut squash may be used.
Peel and cut into 1-inch cubes. Cook in
boiling water until tender.
Nutritional information per serving:
Calories 83 (17% from fat) • carb. 16g • pro. 1g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 217mg
Caesar Crostini
This delicious, lowfat hors d’oeuvre is
reminiscent of the popular Caesar Salad.
Makes 2 cups of spread, enough for
20 crostini
1 cup lowfat cottage cheese
½ cup lowfat mayonnaise
½ cup crushed croutons
¼ cup grated fresh Parmesan
1 tablespoon chopped
anchovies (drained well)
1 tablespoon chopped garlic
2 teaspoons anchovy paste
½ teaspoon fresh lemon juice
¼ teaspoon ground black pepper
20 ¾-inch slices French bread
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